Cilantro Tabbouleh with Cranberries

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  1. Mix water and bulgur in a diminutive saucepan. Elevate to a elephantine boil, consume away from heat, quilt and let stand until the water is absorbed and the bulgur is gentle, 25 minutes or in accordance to bundle instructions. If any water stays, drain bulgur in a comely-mesh sieve. Transfer to a large bowl and let cool for quarter-hour.

  2. Mix lemon juice, oil, garlic, salt and pepper in a diminutive bowl. Add parsley, mint, tomatoes, cucumber and scallions to the bulgur. Add the dressing and toss. Serve at room temperature or sit again for a minimal of 1 hour to assist frigid.


Form Forward Tip: Duvet and refrigerate for as a lot as 1 day.

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